Steamed duck with tea oil

Steamed duck with tea oil

Introduction:

"The fat content of duck meat is moderate, lower than pork, easy to digest, and more evenly distributed in the whole body tissue. It contains high content of iron, copper, zinc and other trace elements. The meat of old duck tastes sweet and slightly salty, and its nature is cool. It enters the spleen, stomach, lung and kidney channels. It has the functions of clearing away heat and toxin, nourishing yin and reducing fire, nourishing yin and tonifying deficiency, stopping bleeding and dysentery, diuresis and detumescence

Production steps:

Materials required:

Old duck: right amount

Tea oil: appropriate amount

Pepper: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light